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Monday, April 01, 2013

Gluten- and Dairy-Free Carrot Cake.

Dude. no fooling. My first try at g-free baking was such a success that I am left speechless. I didn't think this could work.

Carrot Cake adapted by ME!!

Preheat oven to 350, move a rack to the center position.

Grate some carrots (You need 2 cups) and let the grated carrots sit in a colander and dry out for about 10 minutes. Meanwhile, drain a 20 oz can of crushed pineapple in juice.

Beat 4 large eggs, one scant cup granulated sugar, and one cup vegetable oil. And beat them and beat them and beat them, longer than you think could possibly be necessary, so they are as light-colored and foamy as they can get. This will work better if the eggs are close to room temperature - it makes them less gloppy. Add in the carrots and the pineapple, plus a cup of dried cranberries (Craisens).

(If you're using a powerful mixer, you don't really need to pre-mix the dry ingredients - you can just throw them into the bowl with the wet stuff.)

Stir in 2 teaspoons of vanilla extract; you can throw in a cup of nuts now, if you like. Walnuts are good.

Drop into greased muffin tins; you can fill them most of the way, a little more than you would with another cake batter. Bake at 350 for 25-35 minutes.

I have not tried these in a full-sized cake pan, so I don't know what effect it would have. They do rise in muffin tins, some.

They don't need icing, really. Also, DON'T seal them in plastic bags - the moisture will condense into, like, slush. This is good advice for all baked goods, but with something as moist as this, it's really important.